Habanero Mustard Marinated Mushrooms

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This recipe has a double hit of habanero both in the oil and in the mustard. For a milder version, cut down the marinating time and/or use unflavored olive oil.

Ingredients

  • 1 pound Cremini or white button mushrooms
  • 1/3 cup lemon juice, fresh preferred
  • 1 cup habanero-infused oil
  • 3 tablespoons habanero mustard
  • 3 cloves garlic, crushed
  • 1 tablespoon chopped green onions
  • 1 tablespoon capers, drained
  • Salt to taste
  • Chopped fresh parsley

Instructions

Clean the mushrooms well using a soft brush. Trim the tough end, remove any dark spots, and leave the stems on the mushrooms. Place in nonreactive saucepan, sprinkle with a little of the lemon juice, and cover with water. Simmer until tender, about 10 to 15 minutes, drain and place in a nonreactive bowl.

Whisk together the lemon juice, oil, mustard, and garlic and pour over the mushrooms. Marinate at room temperature for 30 to 45 minutes.

Toss with the onions and capers and season with salt. Refrigerate for up to 1 week before serving.

Bring to room temperature, drain, and garnish with the parsley before serving.

 

Chicken Peanut Satay

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Pronounced “saa-tay”, these very popular Southeast Asian snack foods make delicious appetizers or a great barbecue dish, and are made with a variety of meats and seafood. For this recipe I have used chicken, cut in traditional strips and threaded on wooden skewers. Substitute pork, or even chicken wings.

Ingredients

  • Wooden or metal skewers
  • 2 tablespoons crushed dried red chiles
  • 1/4 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons Asian-style chile oil
  • 1 tablespoon lime juice, fresh preferred
  • 1 tablespoon grated ginger
  • 1 pound boneless chicken breasts, cut into strips
  • ½ cup chunky peanut butter
  • ½ cup coconut milk
  • 1/4 teaspoon ground cumin

Instructions

Mix the chiles, vinegar, soy sauce, oil, lime juice, and ginger together in a nonreactive dish or plastic bag. Place the chicken in the marinade and marinate for 2 to 3 hours in the refrigerator, turning frequently. Remove the chicken and save the marinade.

If using wooden or bamboo skewers, soak them in water for ½ hour to prevent them from burning on the grill. Thread the chicken strips on the skewers. Grill the chicken over charcoal, basting frequently with some of the marinade, until done.

Combine the reserved marinade, peanut butter, coconut milk, and cumin in a saucepan. Simmer the sauce for 15 to 20 minutes, stirring frequently, to thicken.

Arrange the satays on a platter and serve with the peanut sauce on the side for dipping.

Thai Chile and Artichoke Pasta Salad

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This unusual combination of ingredients makes a salad that is hearty enough to be served as an entree as well as a side dish. I always prepare this salad a day before I plan to serve it to ensure the flavors are combined. A word of caution though, the salad seems to increase in heat the longer it sits. So make the dressing a little on the mild side or the salad may become too hot to enjoy.

Ingredients

  • 1 6 ½-ounce jar marinated artichoke hearts, drained and liquid reserved

  • 2 to 3 Thai chiles, stems removed, or substitute serrano chiles

  • 2 tablespoons lemon juice, fresh preferred

  • 3/4 teaspoon dried oregano

  • ½ teaspoon dried oregano

  • 2 cloves garlic, chopped

  • Freshly ground black pepper

  • 4 cups cooked rotini pasta

  • 2 cups thinly sliced fresh spinach

  • ½ cup sliced Kalmata olives

  • ½ cup crumbled feta cheese

  • Garnish: Chopped fresh parsley

Instructions

To make the dressing, put two of the artichoke hearts, reserved liquid, chiles, lemon juice, oregano, garlic, black pepper, and 2 tablespoons of water in a blender or food processor and puree until smooth.

Coarsely chop the remaining artichoke hearts and place in a large mixing bowl. Add the pasta, spinach, olives and feta cheese. Pour the dressing over the salad and gently toss to combine. Cover and chill over night.

Garnish with the parsley before serving.

 

Mongolian Asian Noodle Salad

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This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.

Ingredients

For the Dressing:

  • ½ cup vegetable stock or more to dilute

  • 1/4 cup peanut butter

  • 2 tablespoons peanut oil

  • 2 tablespoons Asian garlic chile-based sauce

  • 2 tablespoons red wine vinegar

  • 1 tablespoon Louisiana-style hot sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon grated or minced ginger

  • 1 teaspoon sugar

  • 1 teaspoon toasted sesame oil

For the Salad:

  • 2 cups cooked vermicelli or Chinese noodles

  • ½ cup chopped green onions, including some of the greens

  • ½ cup shredded carrots

  • ½ cup mung bean sprouts

  • 1/4 cup sliced cucumber

  • Garnish: Chopped roasted peanuts

  • Chopped fresh cilantro

Instructions

Combine all the ingredients for the dressing and mix well. Add additional broth to thin to desired consistency. Allow the dressing to sit at room temperature for an hour to blend the flavors.

Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad and gently toss to coat the noodles.

Garnish the salad with the nuts and cilantro and serve.

Rum Raisin Red Chile Truffles

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These hot and rich candies are well worth the extra effort it takes to make them. Because the filling needs to be refrigerated overnight, they do require advance preparation. The rum can be omitted if you desire, just plump the raisins with water.

Ingredients

  • 1 cup heavy cream

  • 1 3/4 pounds white baking chocolate

  • 1/4 cup raisins

  • 2 tablespoons rum

  • 2 to 3 teaspoons ground red New Mexican chile

  • Ground cinnamon

Instructions

Chop or break 1 1/4 pounds of the chocolate into small pieces and place in a heat resistant bowl.

To make the filling, pour the cream in a heavy saucepan, and bring to a rolling boil over a medium high heat. Pour the cream over the chocolate and stir until all the chocolate has melted. Cover the mixture and place in the refrigerator overnight to set. The filling should be firm like frosting.

Place the raisins in a bowl, pour the rum over them, and toss lightly to coat. Soak the raisins for 30 minutes to plump. Drain off any liquid that accumulates.

Remove the filling from the refrigerator and fold in the raisins and chile powder. Line a cookie sheet with wax paper and drop tablespoons of the filling onto the pan. Cool the filling in the refrigerator until firm.

Place the remaining chocolate in the top of a double boiler or small saucepan over simmering water. Stir the chocolate continuously until melted. Dip the chilled filling in the chocolate to cover and place back on the cookie sheet. Place the pan back in the refrigerator to firm again.

Sprinkle the truffles with the cinnamon before serving.